The smoking process cooks foods like chicken and ribs slowly over low heat. Smoldering wood and aromatics help to impart smoky flavor, tenderness and moisture into the meat without burning it. Fortunately, you don't have to spend money at a restaurant to enjoy your favorite smoked meats. You can use your own outdoor grill or smoker to smoke ribs and chicken right in your own backyard.
Step 1
Rub a thin layer of oil or mustard onto your ribs and chicken. Place chicken and ribs in separate bowls or resealable plastic bags and add a marinade or rub of your choice. You can purchase a commercial marinade or make your own out of ingredients like brown sugar, mustard, and pepper. Rest your chicken and ribs in the refrigerator overnight.
Step 2
Soak chunks of wood and aromatic twigs such as thyme and rosemary in a bowl of water for about 1 hour.
Step 3
Remove ribs and chicken from the refrigerator and allow them to come to room temperature while you prepare your grill or smoker.
Step 4
Place 50 briquettes in your smoker and move the charcoal into two piles after about 20 minutes or when they are red hot and coated with ash. Dry off and add the wood chunks and aromatics to the coals.
Step 5
Center a shallow pan of water in between the piles of briquettes to help create steam and prevent flare-ups.
Step 6
Position the ribs and chicken on the grill rack and close the cover. If desired, baste with your choice of sauce approximately every 40 minutes or so. Replenish the water in the pan if it evaporates.
Step 7
Cook until a meat thermometer reads at least 145 degrees F when inserted into the ribs and 165 degrees F for the chicken. This can take up to 8 hours.
Tips and Warnings
- Try not to peek at your chicken and ribs during the smoking process. The Better Homes and Gardens website recommends only opening the smoker or grill to replenish the water level in the pan, marinate or add additional pieces of charcoal to the piles.
- Because undercooked meat can harbor dangerous bacteria, the United States Department of Agriculture warns that it is important to monitor both the temperature of the meat as well as the temperature of your grill or smoker. Try to keep the temperature inside your grill anywhere between 225 and 300 degrees F. Use a separate thermometer if your smoker does not come with a built-in thermometer.
Things You'll Need
- Oil
- Commercial marinade or homemade marinade
- Chunks of wood
- Aromatic twigs such as thyme and rosemary
- Bowl of water
- 50 charcoal briquettes
- Shallow pan of water
- Basting sauce
- Meat thermometer
